Christmas Muffins for Kids

Ingredients

• 100 g raw cane sugar
• 100 g whipping cream
• 20 g butter
• 1 vanilla bean (pulp)
• 200 g Spelt flour Type 1050
• 2 tbsp cocoa powder
• 2 tsp Baking powder
• 2 tbsp Cornstarch
• 1 small Banana
• 1 pinch salt
• 3 eggs
• 50 g dark chocolate couverture
• 150 g powdered sugar from raw cane sugar
• zest of lemon
• 1 tbsp Lemon Juice
• food coloring (or cocoa)
• 100 g cream cheese
• whole-grain cookies (star-shaped)
• red gummy bears (for noses)

Instructions

1. 1.

   Place paper cups in the muffin tin slots. Boil 100 g sugar, cream and butter together. Add vanilla pulp and simmer over low heat for about 5 minutes, then let cool to lukewarm.

2. 2.

   Mix spelt flour, baking powder, cocoa powder and cornstarch. Peel and puree the banana, whisk with the vanilla cream and salt. Beat in eggs. Quickly fold in the dry mixture.

3. 3.

   Fill the muffin tin cavities with batter. Bake in a preheated oven at 200 °C (180 °C fan; gas step 3) on the middle rack for about 20 minutes. Then cool in the tin for 5 minutes, remove and let rest on a cooling rack.

4. 4.

   Melt chocolate couverture, pour into a small piping bag and pipe chocolate swirls onto parchment paper, letting them dry.

5. 5.

   For the glaze whisk powdered sugar with lemon juice and cream cheese until smooth. Color half of it with food coloring or cocoa. Spread the colored icing on half the muffins, the other half with white icing.

6. 6.

   Decorate white muffins with cookies and brown ones with chocolate swirls. Add gummy noses and eyes. Serve as dessert or with coffee. Keep refrigerated until serving.